More Great Recipes: Sandwich

Salmon Pockets à la Niçoise


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Member since 2009

Serves 6 | Prep Time 15 | Cook Time 0

Ingredients

2 cans (7 1/2 ounces each) sockeye salmon, drained and flaked
1 can (8 ounces) unsalted cut green beans, drained
2 hard-cooked eggs, shelled and chopped
1 large tomato, chopped
1 small red bell pepper, cored and chopped
1/2 cup thinly- sliced red onion
1 can (2 1/4 ounces) sliced black olives, drained
1/2 cup garlic-herb vinaigrette
6 whole-wheat pitas, sliced in half
6 cups Bibb lettuce


In a medium bowl, combine salmon, green beans, eggs, tomato, red bell pepper, red onion and olives. Add vinaigrette; toss gently. Line pita halves with lettuce leaves. Spoon about 2/3 cup salmon mixture into each pita half. Serve immediately.



Nutritional Information Per Serving: Calories 350; Total fat 15g; Saturated fat 2.5g; Cholesterol 100mg; Sodium 710mg; Carbohydrate 32g; Fiber 6g; Protein 25g; Vitamin A 60%DV*; Vitamin C 60%DV; Calcium 20%DV; Iron 20%DV; Folate 21%DV; Potassium 17%DV


Per serving, this dish provides from MyPyramid: About 1 cup Vegetable Group; 2 ounces Grains Group; 2 1/2 ounces Meat and Beans Group


*Daily Value


Pairs Well With


Notes

This salmon salad, loaded with the flavors and ingredients of the French Riviera, is stuffed in a pita to become an easy and savory meal any time of day. Canned salmon is a convenient source of heart-healthy omega-3 fatty acids.

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